Tony Maws
July 29, 2016
McDonald’s wasn’t actually the first fast food restaurant. Andrew Smith talks about the history, and future, of fast food.
You can make something surprisingly delicious out of squid guts. Seriously. Arielle Johnson of Noma dives into the frontier of food.
The way your grandma taught you to cook chicken might just be wrong. Chefs Kenji Lopez-Alt and Tony Maws tell us how science can transform home cooking.
We learn which method of roast bird is best. Plus, an unexpected lesson in chicken anatomy. Read more...
James Beard Award-Winning Chef Tony Maws and scientist-turned-food-writer-extraordinaire Kenji Lopez-Alt talk about home cooking and the future of food. Read more....
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